Preheat oven to 350F. Line two baking sheets with parchment paper and set aside until needed.

In a stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer cream the unsalted room temperature butter with both sugars until fluffy. On medium-high speed add in the egg, molasses, and vanilla extract and mix until combined. Reduce the mixer to low speed and add in all the dry ingredients (flour, spices, baking powder, baking soda, and salt) to the wet ingredients. Mix until the dough forms together.

In a medium bowl mix the butter, ground cinnamon, brown sugar, and flour. Mix until combined and set to the side until needed.

With a large cookie scoop, scoop out the cookie dough onto the prepared baking sheet, placing 6 on a baking sheet. Using a teaspoon measure out a rounded teaspoon of the cinnamon filling and press it into the middle of each cookie. Flatten each cookie just slightly and then place into a preheated oven. Bake cookies for 8 to 10 minutes. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a wire rack to allow it to fully cool. While the cookies cool make the cream cheese frosting.

Place cream cheese and butter into a large bowl and cream until fluffy on high speed for 2 minutes. Add in the vanilla extract and then add in the confectioner's sugar. Mix on medium speed for 2 minutes and then place the cream cheese frosting into a piping bag.

Pipe the cream cheese buttercream frosting on top of the cooled cookies and decorate with sprinkles if desired. Enjoy cookies warm with the cream cheese frosting or place in the refrigerator to enjoy cold.

Store frosted gingerbread cinnamon cool cookies in an airtight container in the refrigerator for up to 3 days.